Slow Cooker Chili That Saves Dinner in Just 8 Hours

Q: Can I use dry beans instead of canned?

Absolutely! But here's the trick - soak them overnight first. Otherwise, they'll stay hard as little pebbles no matter how long they cook. I learned this the hard way - let's just say my first attempt at "from scratch" chili could've cracked a tooth. If you're feeling fancy, you could even cook dry beans separately in a sous-vide precision cooker at 190°F for 8 hours before adding them to your chili (but canned will always be my weeknight hero).

Question 1

Can I skip browning the meat?

Accepted Answer

Oh honey, I get why you'd ask – one less pan to wash sounds dreamy. But no, don't skip this step! Browning creates those delicious caramelized bits that give chili its deep, rich flavor. It's the difference between "Wow, this is good" and "OMG what is this magic?" The good news? You can do this step the night before and refrigerate the browned meat - just dump it in the cooker in the morning.

Question 2

Can I use dry beans instead of canned?

Accepted Answer

Absolutely! But here's the trick - soak them overnight first. Otherwise, they'll stay hard as little pebbles no matter how long they cook. I learned this the hard way - let's just say my first attempt at "from scratch" chili could've cracked a tooth. If you're feeling fancy, you could even cook dry beans separately in a sous-vide precision cooker at 190°F for 8 hours before adding them to your chili (but canned will always be my weeknight hero).

Question 3

How do I thicken my chili if it's too watery?

Accepted Answer

Crack that slow cooker lid and let it simmer uncovered for 30-60 minutes - the steam escaping will concentrate those flavors beautifully. If you're really in a rush, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in, then cook for another 15 minutes. My grandma's secret? A handful of crushed tortilla chips - they thicken while adding a subtle corn flavor.

Question 4

Can I cook this on HIGH the whole time?

Accepted Answer

Technically yes (3-4 hours on HIGH), but my heart breaks a little when people do this! LOW heat lets the flavors develop slowly and evenly. It's like the difference between speed-reading a great novel and actually savoring every chapter. Unless your house smells like chili already and unexpected guests are arriving in an hour? Then by all means, crank it up!

Slow Cooker Chili

Ingredients

Instructions

Notes

Nutrition